Introduction

No-bake desserts are loved for many reasons: they save time, require no oven, and are perfect for warm-weather seasons or last-minute cravings. But Milky Way No-Bake Cookies take dessert innovation to the next level. Imagine a soft cookie base that melts in your mouth, a gooey ribbon of caramel in the center, and a rich chocolate shell embracing the entire bite. Each cookie offers the familiar nostalgic flavor profile of Milky Way bars — creamy milk chocolate, silky caramel, and a hint of malt nougat sweetness — transformed into a simple yet luxurious treat.

These cookies are ideal for parties, gift boxes, bake sales, or anytime dessert feels necessary. They have a gorgeous glossy finish and irresistible caramel pull when bitten into. Despite their elegant presentation, they are wonderfully beginner-friendly. If you can melt chocolate and stir together a four-ingredient dough, you are already a cookie artist.

Plus, this recipe is customizable to suit your texture preference. Want crunch? Add toffee bits. Want salty undertones? Sprinkle flaky sea salt. Want to impress even more? Swirl in white chocolate or drizzle caramel over the chocolate shell.

This full guide gives you everything — ingredients, substitutions, step-by-step prep, troubleshooting for chocolate coatings, storage, and professional-style serving tips.

Let’s dive into the irresistible world of Milky Way No-Bake Cookies.

Why This Recipe Works

• No baking required — perfect for beginners
• Gooey caramel center creates dramatic dessert appeal
• Chocolate shell adds firmness and shine
• Soft, chewy base mimics the nougat texture in a Milky Way bar
• Quick prep with only a short chill time
• Fun for kids to help assemble
• Easy to store and transport

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Ingredients

This recipe makes 18–24 cookies depending on size.

Cookie Base

• 2 cups finely crushed shortbread cookies or vanilla biscuits
• ½ cup sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt

Filling

• 24 soft caramel candies (or ½ cup soft baking caramels)
• 2 tablespoons heavy cream (or milk)

Chocolate Coating

• 2 cups milk chocolate chips or finely chopped milk chocolate bars
• 1 tablespoon coconut oil or vegetable shortening (optional for shine)

Toppings (Choose any)

• Crushed peanuts
• Crumbled Milky Way bars
• Flaky sea salt
• Chocolate or caramel drizzle
• Toffee bits or crispy pearls

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Tools You Will Need

• Microwave-safe bowls or double boiler
• Mixing bowl
• Baking sheet
• Parchment or silicone baking mat
• Spoon or small cookie scoop

If you have a food processor to crush the cookies evenly, that’s a bonus — but a simple bag-and-rolling-pin method works perfectly fine.

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Prep & Chill Times

Servings: 18–24 cookies
Calories: ~175–195 calories each depending on chocolate amount

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Step-by-Step Instructions

Step 1 — Create the Cookie Base

Crush shortbread cookies into very fine crumbs. The texture should resemble damp sand — not pebbly — for best shaping.

In a medium bowl:
• Add cookie crumbs
• Mix in sweetened condensed milk
• Stir until a soft dough forms
• Add vanilla and pinch of salt

If the mixture feels too dry, add 1–2 teaspoons extra condensed milk.

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Step 2 — Form Cookie Bottoms

Using a spoon or small cookie scoop, roll tablespoon-sized balls of dough.

Flatten each slightly into a small disc (like a mini cookie shape).

Place all pieces on a parchment-lined sheet. These will be the bases that hold the caramel.

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Step 3 — Prepare the Caramel Filling

In a microwave-safe bowl:
• Add caramels + heavy cream
• Heat in 15–20 second bursts, stirring in between
• Heat until smooth, glossy, and thick

The consistency should be spoonable but not runny.

Let caramel cool slightly so you can work with it.

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Step 4 — Add the Caramel Center

Spoon about ½ teaspoon of caramel onto the center of each cookie disc.

You want a generous caramel pool — but leave room around the edge so it doesn’t spill out.

Chill the tray for 10 minutes to firm up before coating in chocolate.

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Step 5 — Melt the Chocolate

Melt chocolate with optional coconut oil to help coating texture.

Microwave method:
• Heat 30 seconds, stir
• 20 seconds, stir again
• Repeat until smooth

Avoid overheating — chocolate burns easily.

Stovetop method:
• Place chocolate in a bowl over simmering water (double boiler)
• Stir continuously until melted

When melted correctly, chocolate should be silky and shiny.

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Step 6 — Coat the Cookies

Carefully pick up each cookie by the bottom.

Dip the top (caramel side) into the melted chocolate — completely covering the caramel.

Let excess drip off. Return to sheet, chocolate side up.

If coating both sides:
• Freeze 10 minutes after top sets
• Flip and coat bottoms

Sprinkle toppings now while chocolate is still wet.

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Step 7 — Final Chill

Refrigerate the cookies for 15–20 minutes until:
• Chocolate is firm to the touch
• Caramel has thickened slightly
• They easily lift from the parchment

Now they are ready to devour.